2 Delicious Fried Chicken Rice Recipes with Crispy Skin
Fried chicken rice is always a favorite, not only for its nutritional value but also for its diverse flavors. Today, let’s explore 2 delicious and attractive fried chicken rice recipes with crispy skin, guaranteed not to disappoint.
1. Fried Chicken Rice Without Frying the Rice
- Prep time:10 minutes
- Cook time:35 minutes
- Difficulty:Easy
Ingredients for Fried Chicken Rice Without Frying the Rice Serves 1
Rice 250 gr(1 can) Chicken thigh 1 piece(350gr) Onion 1/2 Cooking oil 50 ml Turmeric powder 1.5 tsp Salt/Seasoning A pinchUtensils
Ingredient images
How to make Fried Chicken Rice Without Frying the Rice
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1. Prepare and Marinate Chicken Thigh
After purchasing the chicken thigh, wash it with water and scrub with salt for about 1 minute to remove any odors. Then, rinse thoroughly with water and let it drain.
Once the chicken thigh is dry, marinate it with 1/2 tsp turmeric powder, 1 tsp seasoning, and 1/2 tsp salt. Mix well by hand to ensure the seasoning is evenly distributed.
Next, wrap the chicken thigh with plastic wrap and refrigerate overnight.
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2. Boil the Chicken
After refrigerating overnight, take out the chicken thigh and place it in a pot with 500ml of water and 1/2 an onion. Boil over medium heat.
Once the water boils, reduce the heat, skim off the foam, cover, and cook for another 15 minutes.
After 15 minutes, turn off the heat and let the chicken thigh simmer for about 10 minutes until cooked through. Remove and let it drain.
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3. Cook the Rice
Soak 250gr of rice in water for about 15 minutes, then rinse a few times with water and put it in a rice cooker.
Add 1 tsp seasoning, 1/2 tsp turmeric powder, and the chicken broth from earlier. Cook the rice as usual.
Tip: Cooking rice with chicken broth will make the rice richer, more fragrant, and tastier, while also giving it a beautiful color without the need for oil.
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4. Fry the Chicken
Place a pan on the stove, add 50ml of cooking oil and heat over high heat. Once the oil is hot, reduce the heat to medium and add the chicken thigh.
During frying, use a spoon to baste the top of the chicken thigh with oil to ensure it cooks evenly and the skin becomes crispy and golden.
Fry for about 4-5 minutes until the chicken is cooked, then remove it to a plate lined with absorbent paper.
Tip:- Let the chicken thigh drain completely after boiling before frying to prevent splattering oil and make the skin crispier.
- Marinate the chicken overnight, then boil and fry it, so the chicken skin won’t burn, the seasoning will be evenly distributed, and the chicken will be richer in flavor.
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5. Finished Dish
Serve the rice and chicken thigh on a plate. Garnish with some greens and kimchi for a complete dish.
The golden-brown fried chicken rice is visually appealing. The rice is rich, fragrant, and chewy, and the chicken thigh has crispy skin and tender, juicy meat – a truly irresistible dish.
2. Fried Chicken Rice
- Prep time:30 minutes
- Cook time:50 minutes
- Difficulty:Easy
Ingredients for Fried Chicken Rice Serves 4
Chicken thighs 4 pieces Cooked rice 4 cups Eggs 3 Lettuce 200 gr Tomatoes 2 Cucumbers 2 Chili 1 Ginger 30 gr(1 stalk) Garlic 2 cloves Shallot 2 cloves Mai Quế Lộ wine 1 tbsp White wine 1 tbsp Oyster sauce 2 tbsp Cooking oil 530 ml Annatto oil 1 tsp Soy sauce 5 tbsp Chicken broth 3 tbsp Common seasonings A pinch(seasoning/ sugar/ salt/ pepper/ MSG)Utensils
Ingredient images
How to make Fried Chicken Rice
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1. Prepare Vegetables
Wash the lettuce, remove wilted, damaged, or worm-eaten leaves.
Dissolve 1 tbsp salt in water and soak the lettuce, cucumbers, tomatoes, and chili for about 5 minutes, then rinse several times with water until clean.
Slice the cucumbers and tomatoes thinly. Leave the lettuce whole or cut large leaves in half. Mince 1 shallot and half a clove of garlic; slice the remaining shallot and ginger for the chicken broth.
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2. Prepare and Marinate Chicken
To clean and deodorize the chicken, mix 1 tbsp white wine and 1/2 tbsp salt and rub this mixture onto the chicken thighs for about 3 minutes. Then, rinse several times with water and drain.
Place the chicken in a bowl, add 2 tsp seasoning, 1.5 tsp sugar, 1 tsp pepper, 1 tbsp minced shallot and garlic, and 1 tbsp Mai Quế Lộ wine. Mix well and marinate for 30 minutes.
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3. Boil the Chicken
Place a pot on the stove, add 2 liters of water, and add the marinated chicken thighs while the water is still cold. Add the sliced ginger and shallots for aroma, and cook over high heat until boiling.
Once boiling, reduce the heat, skim off the foam, and cook for an additional 15 minutes.
Use chopsticks to check for doneness. If the chicken is tender and no pink liquid comes out, turn off the heat, cover, and let it sit for another 15 minutes.
After 15 minutes, remove the chicken. Season the chicken broth to taste for use as soup to accompany the fried chicken rice.
Tip- Don’t overcook the chicken, as this will make it dry.
- After boiling, place the chicken in a bowl of ice water for about 3 minutes to firm up the meat, then remove and drain.
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4. Fry the Rice
Crack 3 eggs into a bowl, add 1 tsp annatto oil, and whisk until well combined.
Place 4 cups of rice in a large bowl, add the egg mixture, and mix well until fluffy.
Place a pan on the stove, add 1 tbsp cooking oil (about 15ml) and heat. Add 1 tsp minced shallot and garlic and sauté until fragrant, then add the rice mixture and fry over medium heat. Stir well, adding 3 tsp seasoning, 1.5 tsp sugar, and 1/2 tsp pepper.
Stir to combine and cook for about 5 minutes until the rice grains are separated.
While the fried rice is still hot, press it into a bowl and invert onto a plate for a nice presentation.
Tip: Whisk and mix the eggs thoroughly with the rice to ensure even coating and prevent uneven coloring.
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5. Fry the Chicken
Before frying, brush the chicken with soy sauce, ensuring even coverage, and let it rest for about 5 minutes.
Heat about 500ml of cooking oil in a pan, enough to just cover the chicken. Cook over high heat until the oil is hot, then add the chicken thighs and fry until golden brown on the bottom for about 5 minutes.
Once the bottom is golden brown, use a spoon to baste the top with hot oil to make the skin crispy and golden.
Remove the chicken and drain on paper towels.
Tip:- After removing the chicken from the ice bath, pat it dry to help it absorb seasoning and prevent oil splattering during frying.
- Don’t overcook the chicken, as this will make it dry.
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6. Make the Sauce
Place a pan on the stove and heat 1 tbsp cooking oil (about 15ml). Add 1 tbsp minced shallot and garlic and sauté until fragrant over high heat.
Add 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sugar, and 3 tbsp chicken broth. Stir well over medium heat, season to taste, and remove from heat.
Serve the sauce in a bowl, garnished with sliced chili.
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7. Finished Dish
The fried chicken rice is visually appealing, with the crispy fried chicken thighs and fluffy rice. The chicken has crispy skin and tender, juicy meat; the rice is fluffy and fragrant with egg; all complemented by the delicious sauce.
How to Choose Fresh and Safe Chicken
- Choose chicken of moderate size, with thin, golden-yellow skin that feels smooth and firm to the touch.
- The meat should be naturally pinkish-red, firm, and have a characteristic aroma.
- Avoid chicken with rough skin, pale or grayish-black meat, or many bruises, as this indicates the chicken may have died before being processed.
How to Remove Fishy Smell from Chicken
- Step 1: After purchasing, pluck any remaining feathers.
- Step 2: To prevent affecting the chicken’s flavor, remove the oil gland at the tail or the entire tail tip.
- Step 3: Mix salt and vinegar, then soak the chicken for 3-5 minutes, then rinse thoroughly with water. Lemon juice can be used as a substitute for vinegar.
We have shared with you 2 delicious and easy-to-make fried chicken rice recipes. Hopefully, this will help you prepare a delicious meal for your family!
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